A crisp biscuit shell encased in ice cream is a delicious way to end any meal.
- 7 Ingredients
- 750ml vanilla ice cream (see notes)
- 250g digestive biscuits
- Two eggs
- 1 tbsp of milk
- Sunflower oil
- To serve, icing sugar
- Maple syrup to be served
- Three Method Steps
- Step 1
- Scoop ice cream into six round balls (see recipe below) and place them on a tray lined with paper in the freezer. Freeze the ice cream for 2 hours or until it is substantial. Place a small bowl of finely crushed biscuits in the blender and crush a packet of fine crumbs. Roll frozen balls quickly in crumbs, then freeze them for an hour. In a separate bowl, lightly beat the eggs and milk. Working quickly, cover each ball in the egg mixture and shake off any excess. Then, follow with a second coating of crumbs. Return the balls to the freezer for one more hour
- You can learn how to spin, weigh, freeze, and store eggs in the refrigerator.
- Step 2.
- Heat a large saucepan or deep-fryer to 190degC. If you do not have a deep fryer thermometer, the oil will become golden brown in about 30 seconds if it is sufficiently hot. Fry ice cream balls in 2 batches for 10-15 seconds until golden.
- Step 3
- Serve immediately with maple syrup and icing sugar.